Wolfgang Puck's Kale and Cauliflower Chips

Oscars Eats

Wolfgang Puck has been serving the stars at the Oscars Governor's Ball for years, and each time he ups the ante. Dine like the nominees at your viewing party this year with his recipe for Kale and Cauliflower Chips.

Ingredients

Kale Chips:

1 bunch kale

1 to 2 tablespoons extra-virgin olive oil

1/2 teaspoon sea salt

Cauliflower Chips:

1 whole head cauliflower, trimmed

1/2 lemon, juiced

1 to 2 tablespoons extra-virgin olive oil

1/2 teaspoon garlic powder

Sea salt

Freshly ground black pepper

Cooking Directions

For the Kale Chips, preheat the oven to 200 degrees F. Line a non-insulated cookie sheet with parchment paper.

While the oven is heating, carefully use a sharp knife or kitchen shears to cut the leaves from the thick stems and ribs, discarding the stems and ribs. Tear the leaves into bite-sized pieces. Rinse the leaf pieces thoroughly and then dry them thoroughly with a salad spinner or drain well and pat thoroughly dry with paper towels. Put the kale in a mixing bowl. Drizzle with enough olive oil to coat the leaves evenly but lightly, sprinkle with salt, and toss and rub the leaves thoroughly with your hands to coat them evenly. Spread the leaves evenly on the lined cookie sheet. Put the sheet in the oven and bake until the kale leaves are dry and crispy, with browned but not yet burnt edges, 30 to 40 minutes.

While the kale is baking, start preparing the Cauliflower Chips. Line another non-insulated cookie sheet with parchment paper. Stand the head of cauliflower upright, stem end down, on a cutting board. Then, with a sharp knife, cut it vertically, down through the stem, into 4 symmetrical quarters. With the knife, cut each quarter vertically into slices as thin as possible, aiming to keep the stem and floret sections of each slice attached. Place the cauliflower slices in a large mixing bowl. Sprinkle with the lemon juice, enough olive oil to coat them lightly and thoroughly, and the garlic powder and salt and pepper to taste. With your fingers, very gently toss and turn the slices to coat them evenly. Spread out the cauliflower slices in an even layer on the lined baking sheet.

When the kale is done baking, remove the cookie sheet from the oven and leave on a rack until the kale chips have cooled. Store in an airtight container.

As soon as you remove the kale from the oven, put the sheet of cauliflower in the oven and bake until the cauliflower slices look dehydrated and lightly golden and they feel dry and crispy when lightly touched, 25 to 35 minutes. Remove the cookie sheet from the oven and leave on a rack until the cauliflower chips have cooled. Store in an airtight container.

Serve the kale and cauliflower chips together or separately in one or more shallow bowls or platters.